~ Homemade Marshmallows ~

Camping requires smores, which require marshmallows. I prefer not to use the ones that are loaded with HFCS, blue dye, tetrasodium pyrophospate and artificial flavor.

3 tbsp of unflavored gelatin, I use Bernard Jensen's
1 c water
1 1/2 c organic cane sugar
1 c raw honey
1 tsp organic vanilla
1/4 tsp sea salt
coconut oil
arrowroot powder

Add a 1/2 cup chilled water and gelatin to mixing bowl.

In a pan combine the rest of the water, sugar, honey, and salt. Bring to a temp of 235-240. My meat thermometer only goes to 220, so I just cook it a few seconds longer.

Turn your mixer on low and very carefully add your syrup to your gelatin. Whip as high a speed you can without it splattering all over the place. Once it thickens and cool a bit add your vanilla and slowly increase the speed until your mixer is on high. Just let it whip until your mixture becomes thick and white like marshmallow fluff/cream.

While it is whipping, grease a 9 x 13 inch pan with coconut oil and dust with the arrowroot powder. Spread your fluff/cream out in the pan and then cover with a light towel to cure overnight. Cut into cubes and store in a tightly sealed container at room temp.

These don't really brown like regular marshmallows but they will melt and make divine smores. This is the graham cracker recipe I use, these are also super simple and easy. Enjoy!!

~ Rice Custard ~

This is from my friend Nikki, one of a handful of real food friends I have in real life. This recipe is from her Grammy and is said to be delish. Our hens haven't been laying quite as much because of the cold so I haven't gotten to make it yet. 1cup rice (uncooked) 2 cups water 2 cups milk (I use all water) 3/4 t salt (I omit) 4 cups milk 1 cup or less honey (or other sweetener) 1 T vanilla 12 eggs, well beaten nutmeg & cinnamon Comb. rice, water, milk, and salt in heavy pan. Bring to boil. Cook on low until done, stirring occasionally. add remaining milk, honey, and vanilla. Add beaten eggs. Pour into pan. Sprinkle w spices and bake at 300 degrees for about 45m or until a knife comes out clean. Shared at:

Monday Mania

Tuesday Twister

Real Food Wednesday

Simple Lives Thursday

Fight Back Friday

~ Sourdough Cinnamin Rolls ~

I have to share this today, I am going to get it started after I get all the kids in bed. Sourdough Cinnamon Rolls from Heartland Renaissance. Enjoy!!

~ Homemade Pumpkin Puree ~

This is a really simple way to have pumpkin in the freezer all year long. This most likely would have been better shared around Halloween when pumpkins were plentiful but you can bookmark this for next year. I still have a couple of pumpkins from the garden to do.

I cut my pumpkin into pieces and peel the outside. I cut it into even chunks and put it into the oven at 350 and bake it. When it is all really soft I puree it in the blender using the pumpkin juice from the bottom of the pan to get everything going.

Once pureed, I put the pumpkin in my cheese making bag so all the extra water can drain out giving me nice thick pumpkin like out of a can but without the metal taste or BPA using to line the can.